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  • Seasonal local food recipe No.387 – Courgette loaf cake

    Posted on July 30th, 2018 charlotte No comments

    Want something different to make with the glut of courgettes in your weekly veg box? This simple sponge loaf is recommended by Camel CSA expert grower Bridget Gould. It’s taken from BBC Good Food, which says: “The hidden veg keeps it moist and walnuts add crunch.”

    Serves: 8

    Preparation: 15 minutes
    Cooking: one hour

    Ingredients
    butter, for the tin
    2 large eggs
    125ml vegetable oil
    85g soft brown sugar
    350g courgettes, coarsely grated
    1 tsp vanilla extract
    300g plain flour
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp bicarbonate of soda
    1/2 tsp baking powder
    85g walnuts, roughly chopped
    140g sultanas

    Method
    Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

    In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

  • Wonderful wonky veg in Camel CSA’s weekly vegetable boxes

    Posted on July 29th, 2018 charlotte No comments

    We love our wonky veg! Our veggies taste delicious even if some of them don’t always look perfect and it means we reduce food waste. They’re grown to organic principles and our volunteer picking and packing team harvest them for our weekly veg boxes every Friday morning.

    harvesting-wonky-carrots-camelcsa-270718In all boxes:-
    *bunched carrots – ‘Early Nantes’
    *cucumber
    *beetroot
    *courgettes (Mark Norman, Bodmin)
    *pointed ‘Hispi’ cabbage or calabrese (CSA / Mark)
    *green onions (Mark)
    *new potatoes – ‘Rocket’ or ‘Estima’ (CSA / Mark)

    Standard boxes also have:-
    *aubergines
    *tomatoes
    *runner beans (Mark)

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.

    Have a look at the veg recipes on the recipes page on our website – we have nearly 400 for you to try.

  • Seasonal local food recipe No.386 – River Cafe’s spaghetti with lemon

    Posted on July 23rd, 2018 charlotte No comments

    In hot weather I never feel like cooking. But we have to eat! This couldn’t be easier, and uses basil from Camel CSA’s weekly veg boxes. It’s another summer dish from the Observer Food Monthly‘s 20 Best Recipes and is taken from River Café 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli.

    Serves: 6 (as a starter or light lunch)
    basil-camelcsa-060718Preparation and cooking time: 10 minutes

    Ingredients
    250g spaghetti
    juice of 3-4 unwaxed lemons
    150ml olive oil
    150g parmesan, freshly grated
    2 handfuls fresh basil leaves, finely chopped
    finely grated lemon zest, optional

    Method
    Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

    Meanwhile, whisk the lemon juice with the olive oil, then stir in the parmesan – it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.

    Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and, ideally, some lemon zest.

  • Sweet aromatic basil in Camel CSA’s weekly veg boxes

    Posted on July 22nd, 2018 charlotte No comments

    What a treat! Beautiful basil and elephant garlic in this week’s vegetable boxes from north Cornwall.

    harvesting-basil-camelcsa-200718In all boxes:-
    *basil
    *elephant garlic
    *carrots – ‘Early Nantes’
    *cucumber
    *young turnips or kohlrabi or beetroot
    *runner beans (Mark Norman, Bodmin)
    *courgettes (Mark)
    *new potatoes – ‘Rocket’ or ‘Estima’ (CSA / Mark)

    Standard boxes also have:-
    basil-camelcsa-060718*aubergine
    *salad leaves
    *spring onions

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.
  • Seasonal local food recipe No.385 – Anna Jones’ courgette and halloumi fritters with chilli and mint jam

    Posted on July 17th, 2018 charlotte No comments

    This is a surprisingly tasty courgette fritter recipe that doesn’t contain any eggs. It’s from the Modern Cook vegetarian series in The Guardian. Anna says: “If you are vegan, you can replace the halloumi with two more courgettes.”

    As there was some Camel CSA chilli and crab apple jelly left over in my fridge, I didn’t need to make the chilli jam.

    Serves 4 (makes 16 fritters)

    courgette-halloumi-fritters-camelcsa-100718Preparation: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    3 medium courgettes (about 400g)
    1 packet halloumi (about 225g)
    100g rice flour
    100g plain or white spelt flour
    1 tsp baking powder
    courgette-halloumi-fritters-plate-camelcsa-1007181 pinch dried oregano
    Zest and juice of 1 lemon
    Olive oil
    Salad leaves, to serve

    For the chilli jam
    6 red chillies, finely sliced
    6 tbsp red-wine vinegar
    5 tbsp sugar
    1 small bunch mint, leaves picked and finely chopped

    Method
    Put all the chilli jam ingredients into a small pan and bring to a simmer for five to eight minutes, until the liquid has thickened and the chillies are soft and sticky.

    Grate the courgette and halloumi. Mix the flours, baking powder, oregano and lemon zest in a large bowl. Add the grated courgette and halloumi, and mix well. Season well with salt and black pepper. If your batter looks too dry add a little milk or water until it is spoonable.

    Heat a large heavy-based frying pan on a medium heat and add a generous drizzle of olive oil. Next add the batter – about two tablespoons for each fritter – and fry for a couple of minutes, until the edge is well-set, then flip and cook for another couple of minutes. Keep going until all your batter is used up – keep the cooked fritters warm in a low oven.

    Serve with the chilli jam and salad leaves dressed with the lemon juice. Leftover fritters keep well in the fridge for several days – reheat in a 180C/350F/gas 4 oven for about 10 minutes. They’re also delicious cold!

  • Hand-dug new potatoes in Camel CSA’s veg boxes

    Posted on July 16th, 2018 charlotte No comments

    Some of the vegetables in our weekly veg boxes are grown for us by Mark Norman on his smallholding on the outskirts of Bodmin. Mark also works two days a week as lead grower at Camel CSA, alongside our other grower Bridget Gould and our seasonal worker Ann Smith.

    In all boxes:-
    digging-potatoes-camelca-130718*carrots – ‘Early Nantes’ or ‘Amsterdam Forcing’
    *Swiss chard
    *salad leaves
    *spring onions
    *courgettes (Mark Norman, Bodmin)
    *new beetroot (CSA / Mark)
    *new potatoes – ‘Rocket’ or ‘Estima’ (CSA / Mark)

    Standard boxes also have:-
    *cucumbers
    *French beans – ‘Amethyst’
    *calabrese (Mark)

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.
  • Seasonal local food recipe No. 384 – New potato & green bean salad

    Posted on July 8th, 2018 charlotte No comments

    This has to be one of the best and easiest salad combos I’ve tried for a while. The lovely purple French beans in Camel CSA’s weekly veg boxes turn green when cooked. They look and taste beautiful in this healthy recipe from BBC Good Food magazine.

    new-potato-green-bean-salad-camelcsa-080718Serves: 6

    Preparation time: 10 minutes
    Cooking time: 8 minutes

    Ingredients
    500g medium new potatoes, thickly sliced
    200g green bean, trimmed

    For the dressing
    1 tbsp lemon juice
    1 tsp clear honey
    1 tsp wholegrain mustard
    3 tbsp olive oil
    4 spring onions, thinly sliced

    Method
    Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

    Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing.

  • Basil, beans and early carrots in Camel CSA’s veg boxes from Cornwall

    Posted on July 8th, 2018 charlotte No comments

    There’s a cracking combination of home-grown local produce in this week’s Cornish veg boxes! Mark Norman is our lead grower at Camel CSA. He also grows some vegetables for us on his smallholding on the outskirts of Bodmin.

    harvesting-basil-camelcsaIn all boxes:-
    *basil
    *cucumbers
    *French beans – ‘Amethyst’
    *salad leaves
    *spring onions
    *courgettes (Mark Norman, Bodmin)
    *new potatoes – ‘Estima’ (Mark Norman)
    strawberries (Mitchell Fruit Garden)

    Standard boxes also have:-
    *young carrots – ‘Early Nantes’
    *Swiss chard
    *calabrese (Mark Norman)

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.

  • Seasonal local food recipe No. 383 – Jane Grigson’s gooseberry fool

    Posted on July 2nd, 2018 charlotte No comments

    Some of us have got those reddish-pink gooseberries in Camel CSA’s weekly veg boxes. They’re ideal for making Jane Grigson‘s gooseberry fool from Good Thingsher classic about fresh local food. As far as I’m concerned, this has always been the only way to make fruit fool, with cream only. Sometimes the simple recipes are the best.

    It’s featured in the Observer Food Monthly‘s 20 Best Recipes. Later in the year other fruit may be substituted, uncooked raspberries and strawberries and peaches for instance, and in the autumn cooked purees or apple flavoured with apricot jam or quinces. Use just over half a pint of puree to half a pint of cream or custard.

    red-dessert-gooseberry-bush-camelcsa-290618Serves: 4-6

    Preparation time: 15 minutes
    Cooking time: 10 minutes

    Ingredients
    350g young gooseberries, topped and tailed
    55g butter
    sugar, to taste
    275ml double cream 275ml, whipped, or 150ml each double and single cream
    (or 275ml single cream and 3 egg yolks if making custard)

    Stew the gooseberries slowly in a covered pan, with the butter, until they are yellow and just cooked. Crush with a fork, sweeten to taste and mix carefully and lightly into the whipped cream.

    red-dessert-gooseberries-camel csa-290618To make custard, bring single cream (or rich milk) to the boil, and pour on to the egg yolks, whisking all the time. Set the bowl over a pan of hot water and stir steadily until the custard thickens to double cream consistency. Strain into a bowl, and leave to cool before folding in the gooseberries.

    Serve in custard glasses or plain white cups, with some homemade almond biscuits or macaroons.

  • Cucumbers and courgettes in Camel CSA’s weekly boxes

    Posted on July 2nd, 2018 charlotte No comments

    A number of this week’s fabulous selection of vegetables come from our lead grower Mark Norman’s own smallholding on the outskirts of Bodmin. Mark’s providing more for the boxes this year, as well as working two days a week for Camel CSA. This is great news as he cultivates to exactly the same organic principles.

    veg-box-contents-camelcsa-290618In all boxes:-
    *cucumbers
    *mixed salad leaves
    *courgettes (Mark Norman, Bodmin)
    *new turnips (CSA / Mark Norman)
    *green onions (Mark Norman)
    strawberries (Mitchell Fruit Garden)
    *new potatoes – ‘Rocket’ (Mark Norman)

    Standard boxes also have:-
    *French beans – ‘Amethyst’
    *young beetroot
    *red dessert gooseberries

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.